Here’s a classic Maryland-style crab cake recipe — packed with crab, lightly bound, and golden on the outside.
🦀 Maryland Crab Cakes
Ingredients (Makes 6–8 cakes)
- 1 lb lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/2 cup breadcrumbs (preferably panko)
- Salt & black pepper to taste
- 2 tbsp butter or oil (for frying)
Instructions
1️⃣ Mix gently
In a bowl, whisk mayo, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper.
2️⃣ Fold in crab
Add crab meat and breadcrumbs. Fold gently to keep the lumps intact.
3️⃣ Shape & chill
Form into patties (about 1/2 cup each). Refrigerate 30–60 minutes to help them hold together.
4️⃣ Cook
Heat butter or oil over medium heat.
Cook 3–4 minutes per side until golden brown and heated through.
Oven Option
Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Serving Ideas
- With lemon wedges
- Tartar sauce or remoulade
- On a brioche bun
- Over a fresh green salad
If you’d like, I can also give you:
- 🔥 Spicy Cajun-style crab cakes
- 🥬 Low-carb (no breadcrumbs) version
- 🧈 Air fryer method
- 🦀 Restaurant-style jumbo lump version
